Recipe Exchange: Irish Soda Bread Scones, Eggplant Parmesan

Recipe Exchange

Cathy L. from Manchester requested a recipe for Irish Scones. This recipe from "Simply Scones" was submitted by Betty Gehris of South Windsor.

IRISH SODA BREAD SCONES

>> 2 cups all-purpose flour

>> 3 tablespoon firmly packed light brown sugar

>> 1-1/2 teaspoons baking powder

>> 1/2 teaspoon baking soda

>> 1/2 teaspoon caraway seeds [optional]

>> 1/2 teaspoon salt

>> 1/3 cup unsalted butter, chilled

>> 1/2 cup buttermilk

>> 1 large egg

>> 1/2 cup coarsely chopped walnuts

>> 1/4 cup golden raisins

>> 1/4 cup dark raisins

>> 1 egg yolk mixed with 1/2 teaspoon water for glaze [optional]

Preheat oven to 375 degrees. Butter a circle 10 inches in diameter in the center of a baking sheet.

In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, caraway seeds and salt. Cut butter into 1/2-inch cubes and distribute them over the flour mixture.

With a pastry blender or two knives used scissor fashion, cut in butter until mixture resembles coarse crumbs.

In a small bowl, stir together the buttermilk and egg. Add the buttermilk mixture to the flour mixture and stir to combine. The dough will be sticky.

With lightly floured hands, knead in the nuts and raisins until evenly distributed. With lightly floured hands, pat the dough into a 9-inch diameter circle in the center of the prepared baking sheet. If desired, brush the egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until a cake tester inserted in the center on a scone comes out clean.

An anonymous reader requested a "tried and true" recipe for Eggplant Parmesan. Suzanne S. Travers of West Hartford sent in the following by chef Patsy Jamieson of Eating Well magazine. According to the recipe, this version trimmed 50 grams of fat from each serving.

To prepare eggplant: Cut eggplants crosswise into 1/4-inch thick slices. Whisk egg whites with water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup Parmesan, salt and pepper in shallow dish. Dip the eggplant slices into the egg whites, then coat with the breadcrumb mixture. (Discard any leftover egg white and breadcrumbs.) Arrange the eggplant slices in a single layer on the prepared baking sheets.

Bake the eggplant slices for 15 minutes, then turn them over, and bake until crisp and golden, about 15 minutes more.

To assemble casserole: Stir basil into tomato sauce. Spread about 1/2 cup of the sauce in the prepared baking dish. Arrange half the eggplant slices over the sauce, overlapping slightly. Spoon1 cup of the remaining sauce over the eggplant, and sprinkle with half the mozzarella. Layer on the remaining eggplant, and top with the remaining sauce, mozzarella and Parmesan.

Bake the casserole at 400 degrees uncovered until the sauce bubbles and the top is golden, 15 to 25 minutes.

Makes 6 servings

To make ahead: Prepare complete casserole. Cover and refrigerate for up to 2 days.

BASIC TOMATO SAUCE

>> 1 tablespoon extra virgin olive oil

>> 1 medium onion finely chopped

>> 4 cloves garlic, minced

>> 2 28-ounce cans diced tomatoes

>> 1 tablespoon tomato paste

>> 1 teaspoon dried oregano

>> Pinch of crushed red pepper

>> Freshly ground black pepper to taste

Makes about 5 cups.

Heat oil in a large heavy pan or Dutch oven over medium low heat. Add onion and cook, stirring often, until softened, about 5 minutes.

Requests

Elaine from Avon writes, "There used to be a restaurant called Lily's in Canton, which later moved to Simsbury, called Lily's of the Valley, and they served an incredible Soup With Apples And Curry in it. Does anybody have their recipe?"

>> Send recipe requests and recipes, along with your name, address and phone number, to Recipe Exchange, The Hartford Courant, Features Department, 285 Broad St., Hartford, CT 06115, or by e-mail to recipeexchange@courant.com. Please include exact measurements and directions, serving sizes and origin of recipe. Recipes in this column have not been kitchen-tested by The Courant.